Persian Cauliflower (Pan Crisped Cauliflower with Currants, Pine Nuts, Pomegranate Syrup, and Mint)

This dish uses ingredients that commonly are found in dishes that get named “Persian”. This is a pretty dish with the white cauliflower tinged with the deep purple of the syrup, and then the scattering of creamy pine nuts and green mint. If you are not a fan of mint, substitute fresh marjoram and some flat leaf parsley.

INGREDIENTS:

1 large head cauliflower, cut into florets, florets halved so there is a good sized flat surface to caramelize

1 small white or yellow onion, sliced into 1/8^th inch lyonnaise cut*

1 garlic clove, halved lengthwise

¼ cup currants, plumped in hot water if very dry for 10 minutes

1/3^rd cup pine nuts

2 tablespoons fresh tender mint leaves, sliced into fine chiffonade, -OR- 1 tablespoon fresh marjoram sliced finely, -OR- ½ tablespoon each fresh marjoram and fresh flat leaf parsley, finely sliced

Salt and pepper to taste

Around 1/8^th teaspoon cinnamon powder

Avocado, grape seed, or other quality neutral flavored oil, as needed

1 teaspoon butter-optional; use oil in recipe instead of butter if you prefer

¼ cup pomegranate syrup (or molasses, although it is usually thicker and may need further dilution), or as needed

Water as needed, or use orange juice for added opulence

METHOD:

Bring a pot of water large enough to submerge the cauliflower in by half again to the boil.

Heat a large (12-inches) sauté pan over medium heat. Liberally film the pan with oil and get hot. Add the halved garlic clove and cook until oil is fragrant and garlic is golden. Do not allow it to brown. When golden, remove and discard garlic. Add onions to oil, season with salt and pepper and toss to coat onions in oil. Cook gently to wilt.

While onions cook, drop cauliflower into boiling water. Cook just long enough for cauliflower to no longer be raw, but not quite cooked. Tender outside, still a bit of crunch to the interior of the floret. When they achieve this state, drain and rinse with cool water. Drain well, then place in a bowl and drizzle with oil or better yet, spray, to coat surface. Season lightly with salt and pepper.

When onions have thoroughly wilted, use a slotted spoon to remove from the pan, leaving behind as much oil as possible. Place in a non-reactive bowl or strainer over a bowl to catch any dripping oil.

If pan is dry, barely film with oil and heat oil. Transfer cauliflower to the pan, turning so the flat side is down, and raise heat to medium high. Cook, taking care not to burn anything, until flat surface is caramelized. Turn florets and brown the rest of the cauliflower. Add any oils that accumulate under the onions. When cauliflower is caramelized all over, make space in the center of the pan and add the butter if using, or make sure there is a little oil in the pan bottom. Wait for oil to begin to small nutty, and add the bit of cinnamon powder to the butter. Stir, and then toss the cauliflower so the butter/cinnamon gets all over the vegetables.

Increase heat to high, and when pan is sizzling, add the pomegranate syrup and a couple tablespoons of water. Stir to combine, and toss cauliflower to coat with syrup. If needed, add more syrup. It should flavor the cauliflower lightly with pomegranate and give it a garnet or light purple hue (depending on the brand). If it is sticking to the pan, add water and scrape. Add the onions into the pan and stir in and warm through. Also, add the currants and the pine nuts. Cook to heat through, then add the herbs and toss to combine. Serve hot with basmati rice and lamb or beef.

Serves: 4

Source: Chef Andrew E Cohen